Apple and Walnut Salad (Printable)

Fresh winter salad with crisp apples, crunchy walnuts, and tangy vinaigrette. Quick 15-minute preparation.

# What You Need:

→ Produce

01 - 2 large crisp apples (Honeycrisp or Granny Smith), cored and thinly sliced
02 - 1 small celery stalk, thinly sliced
03 - 1.75 oz mixed salad greens (arugula, baby spinach)

→ Nuts

04 - 2.8 oz walnuts, roughly chopped

→ Cheese

05 - 2.1 oz crumbled blue cheese or feta (optional)

→ Dressing

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp apple cider vinegar or lemon juice
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper to taste

# Directions:

01 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Combine sliced apples, celery, salad greens, and walnuts in a large salad bowl.
03 - Drizzle vinaigrette over salad and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled cheese over the salad if using.
05 - Serve immediately to preserve crispness of greens and apples.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, which means lunch or dinner appetizer without the stress.
  • The apple and walnut combination keeps things interesting—crisp, nutty, naturally sweet without feeling heavy.
02 -
  • Slice your apples last, right before assembly—even two minutes of sitting around will start to brown them, and nobody wants that oxidized taste creeping in.
  • Don't dress the salad too far ahead; the greens will start to wilt if they sit in vinegar for more than a few minutes, so timing is everything here.
03 -
  • Make your dressing in the salad bowl itself, then assemble everything right there—one less dish and the flavors meld from the start.
  • If you're making this for a crowd and need to transport it, pack the greens and toppings separately, then toss with the dressing just before serving so nothing gets soggy on the journey.
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